Spicy Caramel Apple Pork Chops

with thyme-roasted butternut squash

$9.95 per serving

Prep & Cook Time: 20-30 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Tree Nuts

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A note about serious food allergies

It's time once more to bid farewell to summer and prepare for cooler weather, playoff baseball, and pumpkin-spiced everything. This is when we start to crave warming flavors, and our healthy caramel apple pork chop fits the bill perfectly. The mix of sweet, savory, and a hint of heat from red pepper flakes is just what you want on your dinner table. Paired with that other autumnal heavy-hitter, butternut squash, this is the perfect meal to prepare when the leaves start falling.

In Your Box (serves 2)

  • 1 Granny Smith Apple
  • 4 Thyme Sprigs
  • 2 Bone-in Pork Chops
  • 10 oz. Butternut Squash, Cubed
  • ½ tsp. Ground Cinnamon
  • ½ oz. Light Brown Sugar
  • Info
    ½ oz. Pecan Halves
  • ¼ tsp. Red Pepper Flakes
  • Nutrition (per serving)

  • Calories
    407
  • Carbohydrates
    32g
  • Fat
    13g
  • Protein
    40g
  • Sodium
    963mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Medium Non-Stick Pan

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Peel and core apple. Slice into ¼" pieces. Stem thyme (reserve four tops for garnish). Rinse pork chops, pat dry, and season both sides with ½ tsp. salt and ¼ tsp. pepper.

  • Step 2 - Roast the Squash
    2

    Roast the Squash

    Place butternut squash and thyme leaves on one side of prepared baking sheet. Drizzle with 2 tsp. olive oil, ½ tsp. salt, and ¼ tsp. pepper. Toss to coat and spread into a single layer. Roast 10 minutes (squash will finish cooking later).

  • Step 3 - Cook the Pork Chops
    3

    Cook the Pork Chops

    While butternut squash roasts, place a medium non-stick pan over medium heat. Add 2 tsp. olive oil and pork chops to hot pan. Cook 4-5 minutes on one side, or until well-browned. After squash roasts 10 minutes, transfer chops to baking sheet, seared-side down, and return to oven. Roast 5-6 minutes, or until squash is tender and pork chops reach a minimum internal temperature of 145 degrees. Reserve pan for making sauce (no need to wipe clean).

  • Step 4 - Start the Sauce
    4

    Start the Sauce

    Return pan used to sear pork to medium heat. Add 1 tsp. olive oil and apples to hot pan. Sprinkle with half the cinnamon and toss to coat. Cook 3-4 minutes, or until apples begin to soften.

  • Step 5 - Finish the Caramel Apple Sauce
    5

    Finish the Caramel Apple Sauce

    Add brown sugar, half the pecans (reserve remaining for garnish), ⅓ cup water, and red pepper flakes (to taste) to pan with apples. Stir to combine and bring to a simmer. Simmer 2-3 minutes, or until sauce is reduced to a light glaze consistency. Season with ¼ tsp. salt. Taste, and add remaining cinnamon, if desired.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Place roasted butternut squash on a plate. Spoon caramel apple sauce in front of squash and serve pork chop on top. Garnish with reserved thyme tops and remaining pecans.